Rated 4.78 out of 5 based on 9 votes
- 500 g flathead fillets
- 60 g plain flour
- 2 x eggs, lightly beaten
- 150 g cornflake crumbs grapseed oil for deep frying
- 20 x flour torillas
- 2 handfuls shredded purple cabbage
- 8 Tbls sour cream
- 4 Tbls chilli sauce
- 1 x avocado
- 2 x tomatoes
- 1 x birds eye chilli
- 1 x lime
- 2 Tbls red onion
- 1 clove garlic
- 2 Tbls chopped coriander
- 1 Tbls extra virgin olive oil
*I was in LA recently and the one thing I was dying to try was a fish taco. I ventured down to Hermosa Beach and walked around asking a few of the local shop owners who made the best ones. The consensus was a little shop near the beach â€” to the best of my recollection (as I devoured them so quickly) this is what I ate. This is now a staple recipe in my home, I make it at least once a fortnight and the kids love it.*
To make the guacamole, mix the avocado, tomato, chilli, lime juice, onion, garlic, coriander and olive oil together.
Cut the flathead fillets into 20 portions.â€¨Preheat the oven to 160Â°C (315Â°F/Gas 2â€“3).â€¨Put the flour in one shallow bowl, the egg in another and the cornflake crumbs in a third. Lightly season the fish with some sea salt, then dust lightly with flour, coat in the egg and then the cornflake crumbs, patting the crumbs on firmly.
Heat the grapeseed oil in a wok or deep saucepan to 160Â°C (315Â°F). Fry the fish in batches for 30â€“45 seconds until golden and crispy, then turn over and cook for a further 30 seconds or until cooked through. Drain on kitchen paper.
Warm the tortillas on a baking tray in the oven for 3â€“4 minutes. Fill the tortillas with the purple cabbage, guacamole, fish pieces, sour cream and chilli sauce. Squeeze a bit of lemon juice over the top, then put a skewer through the sides to help hold it together. Serve immediately.
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I was a bit nervous about trying fish tacos – but these are divine.
I love fish tacos!
Yum – these look delicious and seem relatively easy to cook!
This recipe sounds scrumptious. I am going to try it this weekend! My family and i love your recipes and cook from your cookbook (which you personally signed) all the time
It’s amazing how well everything works together from the heat of the chilli, the smoothness of the guacamole, the crunch of the cabbage to the zing of the lemon. A mouthful of yumminess!!
We all love guacamole,but I never try this way.Thank you very much for your recipe.Looks delicious.
Love flathead so this would be a great recipe to try on the weekend